A good number of reasons make beverages one of the most active functional foods and they include efficient storage for shelf-stable and refrigerated products, tremendous convenience in distribution, and the effortlessness in meeting consumer demand. One of the vital concerns in the food industry is about the process of safeguarding functional foods from chemical and microbial deterioration. When it comes to food preservation, the most natural methods are smoking, pasteurizing, freezing and refrigeration, and boiling. Traditionally, the use of chemically synthesized preservatives is in practice for reducing oxidative deterioration as well as microbial spoiling. Conversely, there are concerns that prolonged use of some chemicals poses potential health problems. The focus of the current study is to enhance awareness about the detrimental effects of artificial preservatives and it advocates natural preservatives for ensuring excellent safety and preservation of substances, high therapeutic efficacy, and enhanced general health. © 2019 Elsevier Inc. All rights reserved.